Smoked Rainbow Trout Rillettes
Prep Time 20 minutes
Servings 8
Ingredients
2 x (105g) can smoked rainbow trout, roughly flaked
1 tsp brined pink or green peppercorns, chopped
2 tbsp finely chopped dill, plus extra to garnish
200g cream cheese, brought to room temperature
2 tbsp crème fraîche
Zest and juice 1 lemon
Salt & pepper
Sourdough bread, grilled to serve
Radish, cucumber, fennel, Dutch carrots, to serve
Trout or salmon roe (optional, to serve)
Method
Whisk the cream cheese and crème fraiche together until smooth then using a fork, fold in the flaked trout until combined. Now mix in the peppercorns, shallots, dill, lemon and season to taste.
Serve topped with trout or salmon roe on top (if using), crudites (radish, cucumber, fennel and carrots) and crusty bread.